BBQ Salmon

BBQ and salmon isn’t something I would have thought went well together until I discovered this recipe. I found it a few years ago on a blog, and for the life of me I can’t find it again. So if you’ve seen it before, let me know so I can give that amazing person credit for this yummy creation!

This is one of my go to easy recipes. I honestly make it at least once every two weeks. The BBQ sauce, salmon, and pineapple together make you feel like you’re on an exotic vacation. It’s one of those recipes that people think you spent a lot of time on when you actually threw it together in 10 minutes so you could continue watching Netflix. Aren’t those the best? It’s also great to make for friends who aren’t particularly seafood lovers and picky kiddos. I mean who doesn’t love anything covered in BBQ sauce?

Ingredients for BBQ salmon.

BBQ sauce of your choosing (I like mine spicy! My all time favorite is the HEB brand Texas BBQ sauce. It’s only two dollars and I just can’t get enough of it!)

1 red onion (The husband and I love red onion so I usually pick out a big one!)

1 can of pineapple slices in 100% pineapple juice (You can definitely cut your own, but who has time for that when Orange is the New Black is calling your name?)

3/4 lb – 1 lb of salmon (This is plenty to feed 3-4 people with the appropriate sides. Salmon is something that is usually on sale at my grocery store. I usually buy the cheap salmon because I’m going to be covering it in BBQ sauce anyways. You can also substitute the salmon for steelhead trout. I can’t tell the difference.)

Salt and Pepper

Rice (I usually serve the salmon over white rice. One cup of rice if it’s just for the husband and I and two cups if we have another couple over.)

Green beans or whatever veggie you want! I used green beans with just a little salt and pepper this time. I also will sometimes make this with asparagus. I put the asparagus in a 350 degree oven with some olive oil and creole seasoning sprinkled top. (I told you I like the spicy….gotta clear those sinuses right?) Then bake for 20 minutes.

The prep work for this really couldn’t be easier.

Directions:

1.Preheat your oven to 400 degrees.

2.You’re going to slice your onion and put those bad boys in a 9 X13 dish. Foil in the bottom helps immensely with clean up.

3. Put your pineapple slices on top of the onion in your 9X13. I’m a serious pineapple lover so I will try and fit them all on there and usually (ok, always) eat a couple. I will also pour the pineapple juice in the dish. If you have left over pineapple you can eat it. give it to your dog (it’s good for them, I promise), or save it for a smoothie!

4. Now place your salmon skin side down right on top of everything. I will cut the salmon in pieces for the amount of people I’m cooking for. This isn’t necessary but makes serving so much easier and helps the salmon to cook a little faster. You can also remove the skin if you want to. Here’s a video to help you do it! How to Remove Salmon Skin

5. Sprinkle some salt and pepper on top of your salmon. Now for the fun part! Pour the BBQ sauce liberally all over the salmon. You can use a basting brush or a spoon to smooth the sauce over your salmon evenly. Don’t worry about adding too much!

6. Place your dish in the center of a 400 degree oven for 15-30 minutes until the salmon has reached an internal temperature of 140-145 degrees. You can also check the doneness of your salmon with a fork. When your salmon flakes easily with the fork, it’s done!